This enchilada casserole is made with tortellini and ground beef in the Instant Pot, for a quick and easy, cheesy meal!
You’ll love how simple it is to make this amazing Instant Pot enchilada tortellini casserole! Cheesy, saucy, and layered with beef and beans, it’s a super easy one-pot meal!
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One-pot meals can be a lifesaver for busy moms.
Because, let’s be honest…we don’t have much time to cook, let alone wash dishes. Especially when we are refereeing sibling squabbles, finishing our homeschool lessons, driving carpool, sitting sidelined at the soccer game, and the countless other responsibilities we have!
That’s one reason why I love using my Instant Pot to make dinner, and why I think frozen tortellini makes a wonderful mealtime shortcut!
Did you know you can cook tortellini in the Instant Pot? Yes, it is a beautiful thing! I use a similar technique when I cook Instant Pot frozen ravioli, so I think you’re going to be really surprised by how easy it is.
If your family loves tacos or enchiladas, they’re going to love this amazing enchilada tortellini dish!
Ground Beef Enchilada Tortellini Casserole with Frozen Tortellini
This enchilada tortellini is basically the perfect marriage between my Instant Pot beef enchilada pasta and my Instant Pot pepperoni pizza tortellini!
And let me just say, it is a winner!
Ground beef and black beans, cheese tortellini, and a cheesy, Mexican-spiced sauce make this such a delicious and filling meal!
Did I mention it’s super easy?
Favorite Instant Pot Tortellini Recipes:
- Creamy Instant Pot Tortellini with Smoked Sausage
- Instant Pot Italian Sausage and Tortellini Soup
- Instant Pot Pepperoni Pizza Tortellini
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How to Make Enchilada Casserole in the Instant Pot
One of the best things about making this tortellini casserole in the Instant Pot is that there’s only one pot to clean afterward!
Ingredients You’ll Need:
- 1 lb ground beef
- 15-oz can black beans, drained
- 1 packet taco seasoning
- 14.5-oz can beef broth
- 10-oz can enchilada sauce
- 19-oz frozen cheese tortellini
- 2 cups shredded Colby Jack cheese
How to Make It:
(Full printable recipe is available below)
Cook the beef. First you’ll brown the beef using the Saute function. Then drain off any excess grease. Be sure to scrape up any browned bits on the bottom of the pot!
Add everything else except cheese. Next you’ll add the beans, taco seasoning, broth, and enchilada sauce. Stir to combine.
Then, add the frozen tortellini on top and close the lid.
Pressure cook. You’ll cook everything for just 1 minute, followed by a 5 minute natural release, then a quick release.
Add cheese. Stir in the shredded cheese until it’s good and melted. Then serve and enjoy!
Notes and Adaptations:
- This dish can be adapted based on your preferred level of spiciness! I use mild enchilada sauce and mild taco seasoning, but you can increase the heat there if you want.
- You could also use Pepper Jack cheese if you want a little more spice!
- Feel free to use a different variety of beans if you want, such as pinto or kidney beans.
- The sauce will thicken after you add the cheese and after the dish cools slightly.
Recommended Equipment:
- Instant Pot or other electric pressure cooker
Instant Pot Enchilada Tortellini Casserole
Beef enchilada tortellini is a saucy, cheesy dish that cooks in the Instant Pot, making it a super quick and easy meal for your busy weeknight!
Ingredients
- 1 lb ground beef
- 15-oz can black beans, drained
- 1 packet taco seasoning
- 14.5-oz can beef broth
- 10-oz can enchilada sauce
- 19-oz frozen cheese tortellini
- 2 cups shredded Colby Jack cheese
Instructions
- In the insert pot of the Instant Pot, brown the ground beef using the Saute function. Drain off excess grease and return beef to the pot. Be sure to scrape up any browned bits on the bottom of the pot!
- Add black beans, taco seasoning, beef broth, and enchilada sauce, Stir to combine. Add frozen tortellini on top, but do not stir (the tortellini does not need to be covered with liquid).
- Close the lid and set the vent to the sealed position. Select a cook time of 1 minute at high pressure. After the cook time is complete, allow a 5 minute natural release, followed by a quick release of remaining pressure.
- Once the pressure has released and the valve has dropped, carefully remove the lid and stir.
- Add shredded cheese and stir until melted. Serve and enjoy!
Notes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 729Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 140mgSodium: 1933mgCarbohydrates: 61gFiber: 8gSugar: 5gProtein: 48g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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2. No need to thaw before cooking in the Instant Pot--meals can cook from frozen!
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